Popcorn Chicken

Servings : Serves 2-3

A version of popcorn chicken using breadcrumbs as a coating (as opposed to the coating I used for my popcorn prawns which were coated with a flour mixture).


  • 250gm boneless chicken breast, cut into cubes
  • 1/2 tsp salt
  • 1/2 tsp black pepper powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp paprika powder
  • a pinch of tandoori masala
  • 1/4 tsp cumin powder
  • 1 tsp lemon juice
  • 1 tsp oil
  • 1/4 tsp garlic paste

Extra Ingredients

  • 1/4 cup self-rising flour
  • 3/4 cup breadcrumbs (mixed with quarter tsp. salt and pinch of pepper)
  • 1 egg (beaten well with 1 tsp. water)


First, marinate the chicken cubes for half an hour in the ingredients mentioned in the first ingredients list.

Prepare 3 plates, one with the self-rising flour, the second with breadcrumbs and the third with the beaten egg.

One cube at a time, roll the chicken in the flour, then dip them in the egg, then roll them in the breadcrumbs with a gentle hand. This normally can get messy but once you get going, it doesn't take long. Finish dipping and rolling all the pieces and set them on a tray or plate.

Heat oil in a pan and deep fry them in batches at medium heat until golden and crispy. Do not over-fry as boneless chicken hardens if over-cooked.

Drain on tissues/kitchen towels. Serve with fries and a dip!! 🙂

2 thoughts on “Popcorn Chicken
2 Replies
  • Simple dish with mouthwatering results! I place them in wraps with salad. I left the chicken to marinate overnight and just stir fried the chicken with an onion and corriander and it tasted amazing as a side dish. Thanks Fauzia…my mealtimes have changed.

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